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Summary

• Difficulty:
• Prep Time: 15 minutes
• Cook Time: 17 minutes
• Yield: Serves: 4
• 59 people call this recipe a favorite
• Rating: (0 ratings)

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Ingredients

• 3/4 lb. boneless, skinless chicken breasts
• 1 tsp. cumin
• 1 can (8 oz.) stewed tomatoes, undrained
• 1/3 cup salsa
• 1 green onion, thinly sliced
• 8 (7-inch) flour tortillas, warmed
• 1 cup shredded lettuce
• 1 medium tomato, chopped
• 1 cup (4 oz.) Sargento® Shredded Reduced Fat 4 Cheese Mexican Cheese
• 1/4 cup chopped fresh cilantro (optional)

Directions

1. Place chicken in one layer in skillet over medium heat; season with cumin. Pour stewed tomatoes and salsa over chicken. Simmer, uncovered, 15 minutes or until chicken is tender, turning once.
2. Remove chicken; reserve liquid in skillet. Cool and shred chicken; add to skillet with green onion; cook 2 minutes or until most of the liquid is absorbed. Divide chicken mixture evenly down center of each tortilla. Top with shredded lettuce, chopped fresh tomato and cheese. Add cilantro, if desired; fold and serve immediately.

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